as right as you are about greens, you're just as wrong about brussels sprouts. i love them. steam them until they're just barely tender, then cut them in quarters (center should still be a little crisp). render bacon, sweat shallots, reduce red wine vinegar to a glaze, then toss the sprouts in that. finish with chopped pistachios or walnuts. good stuff.

I think people that say they do not like certain vegetables just have not had them prepared the right way. That is true with Brussels sprouts and my mother, and it is also true of my uncle and asparagus, who would never go near them until I made an asparagus soup last spring and now he can't get enough of them! Matt, maybe you just aren't cooking them properly? Or you should maybe try East coast Brussels sprouts. I think the colder weather benefits their flavor.

I think people that say they do not like certain vegetables just have not had them prepared the right way. That is true with Brussels sprouts and my mother, and it is also true of my uncle and asparagus, who would never go near them until I made an asparagus soup last spring and now he can't get enough of them! Matt, maybe you just aren't cooking them properly? Or you should maybe try East coast Brussels sprouts. I think the colder weather benefits their flavor.

No, no, I'm pretty sure that I will never, ever, under any circumstances like okra, no matter how it's prepared, no matter who weeps as I shove them aside or leave them untouched.

I dislike slimy okra. I'm quite fond of non-slimy okra. Just prepare it the right way... That is, under no circumstances must the interior of the okra come in contact with liquids,
I must add though that I prefer -- to the extent to which one can compare these two vegetables -- brussels sprouts over okra.

What is it then? I've read that contact with water should be avoided (i.e. the knife with which you cut the okras -- in case you cut them -- has to be completely dry). Well, at least it worked that way.

I rubbed the okras with a wet towel. Blanched them for two minutes, then dried them thoroughly. Cut them up and dried the knife after each cut. Haven't cooked them often though. Last time for Drew's Japanese curry.